Not many chefs can boast ties to both top-level culinary destinations and global tech companies, but Chef Mark Gandara is not most chefs. In his case, the destinations (Harlem’s Red Rooster and NYC staple Blue Water Grill, where he was Chef de Cuisine and Executive Sous Chef, respectively) and the tech company (Twitter, where he was Executive Chef at their NYC headquarters) both made use of Gandara’s talents in strikingly similar ways, calling on his penchant for local ingredients, creative cooking and a focus on experience.
Now, Gandara continues his journey as Executive Chef of Paramount Club, a role he says builds on his decision to leave the traditional restaurant world and focus on his passion for food. “[Twitter] allowed me to have the open creativity that I wanted to have as a chef,” says Gandara. “I didn’t have any constraints on me. Just make everyone happy.”
In his newest role, Gandara hopes to bring his love of locally sourced ingredients to the Paramount kitchen, noting that his own home base in Dutchess County has informed his deep respect for the farms that provide for the kitchen. “When we moved to the Hudson Valley, I volunteered at a farm and spent a year there. I saw the whole process of planting, picking, harvesting…” he says. “It gave me an appreciation of the farmers who are producing the food — the work, the labor, the time.”
Additionally, he brings a desire to elevate the culinary practice as a whole, something that is always top of mind when it comes to creating for Paramount’s members. “I think my approach is to just make sure that we’re serving well-executed food. We want to keep focus on quality food that’s prepared with passion and love. When they are eating it, it will come through,” says Gandara. “I’m always always thinking about the delivery. When the guests come in, whether in the Atrium or Café, I want it to be an experience.”
Reserve your table at the Atrium restaurant for breakfast, lunch or dinner here.
